According to statista.com, American beef consumption was 27.3 billion pounds in 2019 and is predicted to go higher in the next years. Beef is one of the favorite meats of all Americans. We can’t imagine a barbecue without beef. The aroma, the taste, the spice, and yum are unmatched compared to other meats.
Every eatable part of the cow has a different taste, structure, and fat/protein ratio. The most common debate among beef lovers is ground chuck vs. ground beef. In this article, we are going to explore the major differences between the two.
Let’s begin our meaty discussion!
Ground Chuck vs. Ground Beef
Before we begin, let us clear out that ground chuck is a type of ground beef. Some chefs use ground chuck and ground beef interchangeably in the same recipes, and you don’t even get to know the difference. It’s all in the hands of the cook.
What is Ground Chuck?
Ground chuck is the shoulder meat. It comes from a particular part and therefore has a specific taste and fat ratio. Ground chuck is mainly used to make meatballs or burgers. The fat ratio in ground beef is around 15-20%, depending upon the animal’s size and physical fitness.
Ground chuck is an original cut of the beef. It is among the 8 designated cuts of the animal. Ground chuck is also termed as lean ground beef. It has one of the lowest fat content from all the parts of the beef.
Nutritional Value: One 3-ounce serving of ground chuck would approximately contain 200 calories, 15-20 grams fat, 20-25 grams of protein, and a negligible amount of carbohydrate. The protein in the ground chuck is very quickly absorbed in the human body.
Price: The price of ground chuck is around $3.5-$4.5 for 1 lb. (453.6 grams). There is no major difference in the price of ground chuck and ground beef.
Ground Chuck Dishes: It can be used in a variety of dishes. Burgers, patties, and other dishes need a ratio of 20% fat to 80% lean meat.
What is Ground Beef?
Ground beef is the leftover meat. It is collected from the leftover pieces after cutting the beef into steaks, roasts, and other eatables. Ground beef contains meat from different parts. It includes a high proportion of fat and therefore shrinks the most when it is cooked. Ground beef does not contain any additives or binders. Ground beef contains around 25-30% fat. High-fat content is that when meat is cut, the fat attached to the meat is added to ground beef.
Nutritional Value: The nutrients in the ground beef depend on which part the major portion is coming from. There is nothing concrete to be said here. Generally, research has shown that the calorie content in ground beef is slightly less than ground chuck.
The high-fat content in ground beef is not ideal for making burgers and meatballs. The fat content will make them wobbly, and they are likely to fall off from the burger or the griller. The extra fat means that it will likely increase your weight.
Price: The price is almost the same; rather, it is the nutritional value and taste which differs. Ground beef is available at the price range of $3-$4 for 1 lb. (453.6 grams).
Best Dishes: Ground beef is perfect for making tacos, sandwiches, patties for hamburgers, and various other dishes. It is a versatile beef and can be cooked in various ways by changing the ingredients.
A little more detail on Ground Beef
If you are buying ground beef from grocery stores, you will likely buy a packed one with the label of fat content on it. You may find the name of the part from which it is coming in some stores. If you are conscious about the source of ground beef and how many times the beef has been grounded, you must visit a butcher shop. The more times the beef is grounded, it becomes thinner in appearance and cooks more compact.
Ground beef, which comes from cuts which have a moderate fat content is excellent for making meatballs. If the fat content is too high in the ground beef, the meatballs and the burger patties will not hold due to the melting of fat on the grill. Too little fat content will not let the meat to bind together.
You can store ground beef for 4-6 months in the freezer compartment. Ensure you do not keep ground beef without freezing as bacteria can contaminate it pretty soon and destroy the taste and make it rot.